Homemade Egg Rolls

I love eggrolls and have been making them for years.  They freeze well-cooked or uncooked and can be fried, cooked in the oven or air fryer.  I usually cook them in the air fryer now.  For reheating I recommend the oven or toaster oven.  I took some to work for lunch once and only had a microwave to reheat them in and they were not very good.  Microwaving makes the crispy wrap soggy.

Filling-

1 boneless skinless chicken breast cut into small cubes (they are usually made with pork but we prefer chicken)

2 cups shredded cabbage of any variety

1 cup shredded carrots

1 small shallot diced

1 thumb size nub of ginger diced

1 clove of garlic diced

Sauce-

4 tablespoons of low sodium soy sauce or tamari

2 teaspoons of fish sauce

2 teaspoons of siracha

pinch of red pepper flakes

Stir fry the chicken in a tablespoon of olive or sesame oil.  Once cooked, put chicken in a separate bowl and set aside.

Use the same pan to cook the cabbage, carrots, ginger and garlic.  Cook on medium heat for a minute or two stirring occasionally.  Add the sauce and continue stirring and cooking for about 5 minutes.  Remove the pan from the heat and add the chicken.  Combine well and let cool.

Once the filling is cool put about 2 tablespoons in the center of an eggroll wrapper, roll halfway, tuck in the sides and tightly roll. Roll in a bit of cornstarch, place them on a pan and chill for about 15-20 minutes.

Fry these in a shallow pan of oil about 2-3 minutes then flip for another 1-2 minutes.  

Bake in a 350-degree oven on a greased cookie sheet for 30 minutes.  Turning after the first 15 minutes.

Air fry at 400 degrees for 20 minutes turning after the first 10 minutes.

Serve alone or with rice. This makes 8 or 9 egg rolls.

Enjoy!